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No-Churn Chocolate Ice Cream

no churn chocolate ice cream in cones
Chocolate is a classic ice cream flavor, although richer than its vanilla counterpart. This no-churn ice cream is very decadent, and a small amount is all you need to enjoy deep chocolate flavor.
It is studded with extra chocolate chunks, and I recommend a sprinkling of fleur de sel over the top if you are a fan of sweet and salty combinations. 

How To Make No-Churn Ice Cream

I dedicated a whole chapter in my first cookbook to no-churn ice cream recipes because I love the ease and versatility of this method so much. No-churn ice cream is simply made by folding whipped cream into condensed milk, along with your favorite flavors or mix-in’s, then spreading in a pan and freezing.

Besides heavy cream and sweetened condensed milk, you’ll add a bit of salt to cut the sweetness. And I like to add a small amount of cream cheese for it’s tang, to balance the flavors, and keep the ice cream smooth when it’s frozen.

More No-Churn Ice Cream Recipes:

no churn chocolate ice cream in cones

No-Churn Bittersweet Chocolate Ice Cream

Servings: 8 servings
Prep Time: 10 minutes
Additional Time: 6 hours
A decadent chocolate ice cream studded with chocolate chunks! This no-churn recipe is easy to make, no special equipment needed!
Sarah Kieffer
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  • 8 ounces [226 g] semi-sweet or bittersweet chocolate, chopped fine
  • One 14 oz can [396 g] sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 oz [57 g] cream cheese, at room temperature
  • 2 cups [480 g] heavy cream


  • Line a sheet pan with parchment paper. Melt the chocolate in a heatproof bowl set over a pan of boiling water, being careful not to let the water touch the bottom of the bowl, and stir constantly until just melted. Remove from the heat and pour 5 oz [142 g] of the chocolate onto the prepared pan and freeze until firm, 10 to 15 minutes.
  • In a large bowl, whisk together the sweetened condensed milk, vanilla, salt, and remaining 3 oz [85 g] of melted chocolate until completely combined.
  • In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks from, 3 to 4 minutes.
  • Add half of the whipped cream to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain.
  • Remove the chocolate from the freezer and chop it into bite-sized pieces. The chocolate will begin to melt as you touch it, so work quickly. Add the chopped chocolate to the ice cream and mix to combine. Pour into a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman loaf pan with a lid and freeze until firm, 6 hours, or up to 1 week.


Melting the chocolate and then freezing it keeps the chocolate cold when frozen but lets it melt smooth and soft in your mouth when eating it. It’s worth the extra step. 
If you don’t have a Pullman pan, a regular 9 in [23 cm] loaf pan covered with plastic wrap will work, too. 
  • Reply
    Sunday, September 28, 2014 at 12:20 pm

    Wow this looks amazing! I’ve been looking for a no-churn ice cream recipe for ages! This one looks absolutely devine! I’m going to make this as soon as possible. Thank you for posting the recipe.

  • Reply
    Wednesday, August 7, 2013 at 3:04 pm

    Late to the game, but I made this last weekend for a friend’s wedding reception. Talk about incredible. The ice cream was smooth, velvety, and divinely rich without being so sweet. My husband thought it was really similar to gelato in texture and consistency. Everyone loved it and it was gone in a matter of minutes.

  • Reply
    Jesikah Orman
    Friday, November 30, 2012 at 9:43 pm

    this recipe is amazing!! thank you for sharing!!

  • Reply
    Monday, July 4, 2011 at 1:23 pm

    This I have to try! Amaze balls!

  • Reply
    The Hungry Crafter
    Thursday, June 30, 2011 at 9:05 pm

    This looks amazing! And I THINK I may just have all the ingredients at home…. Hmmm….

  • Reply
    lisa heaner
    Thursday, June 30, 2011 at 4:40 pm

    i am making this. or coming over. or both.

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